Summertime Fare

Well, it's hot here in SE Texas
and it certainly feels like summer
when you're out in the scorching sun.

Hot weather just screams Potato Salad!

But when you're watching calories and
fat?

Here's a great Potato Salad Recipe
that won't undo all that you've
worked so hard to do.

Ingredients

* 2 pounds potato(es), new (tiny)
* 1 cup(s) dressing, low-fat mayonnaise-based
* 2 stalk(s) celery
* 1 large onion(s), chopped
* 1/3 cup(s) pickles, sweet, (or dill) chopped
* 1/2 teaspoon salt
* 1/4 teaspoon pepper, black ground
* 2 egg(s), hard boiled, chopped
* 1 1/2 tablespoon milk, fat-free
* pepper, black ground, to taste


Preparation

1. In a large saucepan, combine potatoes
and enough water to cover potatoes. Bring
to boiling; reduce heat. Cover and simmer
for 15 to 20 minutes or just until tender.
Drain well; cool potatoes. Cut potatoes into
quarters.

2. In a large bowl, combine mayonnaise
dressing, celery, onion, pickles, the 1/2
teaspoon salt, and the 1/4 teaspoon pepper.
Add the potatoes and egg, gently tossing to
coat. Cover and chill for 6 to 24 hours.

3. To serve, stir enough of the milk into
salad to reach desired consistency. Season
to taste with additional pepper.

Nutritional Info (Per serving):

Calories: 86, Saturated Fat: 1g,
Sodium: 254mg, Dietary Fiber: 1g,
Total Fat: 3g, Carbs: 14g, Cholesterol: 27mg,
Protein: 2g

Exchanges: Starch: 1,
Fat: 0.5
Carb Choices: 1